Transfer Panas dan Keteknikannya pada Proses Pemanggangan Produk Bakery (Roti dan Cookies)

Jovicic, V., Zbogar-Rasic, A., Burjakow, B., dan Delgado, A. 2020. Role of Individual Heat Transfer Mechanisms Within a Model Baking Oven Heated by Porous Volumetric Ceramic Burners. Frontiers in Chemistry, 8, 511012.

Mosalam, H. 2021. Digital Modeling of Heat Transfer during the Baking   Process. Modelling and Simulation in Engineering, 2021, 1-8.

Prasanth Kumar, P. K., Sai Manohar, R., Indiramma, A. R., dan Gopala Krishna, A. G. 2014. Stability Of Oryzanol Fortified Biscuits On   Storage. Journal of Food Science and Technology, 51, 2552-2559.

PENULIS : IRENA DWI MULYANINGTIAS (MAHASISWA S2 ILMU PANGAN INSTITUT PERTANIAN BOGOR